State diagram of apple slices: glass transition and freezing curves

Bi, Yan; Rahman, Mohammad Shafiur; Perera, Conrad O.; Smith, Bronwen G.; Melton, Laurence D.

doi:10.1016/s0963-9969(00)00128-9

Cited by 108 publications

(60 citation statements)

References 14 publications

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“…He found that T m , T F , and H m decrease with increasing solids content (or with the decrease of moisture content). Same result was obtained also by Bai et al, (2001), Guizani et al, (2010), Shi et al, (2012), and Guizani et al, (2013). Borde et al, (2002) reported that enthalpy increases with increasing moisture content is attributed to the higher density of the hydrogen bond or the transformation in the solids-matrix.…”

Section: Effect Of Moisture Content On the Thermal Propertiessupporting

confidence: 84%

“…The same observation was mentioned by Sa et al, (1999) and Bai et al, (2001) while studying the glass transition temperature of apple slices. They demonstrated that isothermal annealing led to increased glass transition values, but the opposite was found by Shi et al, (2012) for glass transition temperature of Agaricus bisporus samples.…”

Section: Effect Of Heating Rate and Annealing On T Gsupporting

confidence: 81%

“…The peak temperature increases exponentially when samples were annealed close to the onset of ice melting point, also the enthalpy change during melting decreases with the increase of annealing time. Bai et al, (2001) reported that isothermal holding (annealing) led to increase T m , T F , and H m values. Sunooj et al, (2009) …”

Section: Effect Of Heating Rate and Annealing On The Thermal Propertiesmentioning

confidence: 99%

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Phase Transitions of Samani Date Palm (Phoenix dactylifera L.) Fruit Using Differential Scanning Calorimeter (DSC)

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Section: Effect Of Moisture Content On the Thermal Propertiessupporting

confidence: 84%

Section: Effect Of Heating Rate and Annealing On T Gsupporting

confidence: 81%

Section: Effect Of Heating Rate and Annealing On The Thermal Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Phase Transitions of Samani Date Palm (Phoenix dactylifera L.) Fruit Using Differential Scanning Calorimeter (DSC)

Zaitoon

Elansari

Ahmed

et al. 2016

Emir. J. Food Agric

View full text Add to dashboard Cite

“…However, in foods with broader endotherms, a tangent to the left side of the melting endotherm curve is plotted. T m is identified as the point where maximum slope of the endotherm is observed [9,143,150]. However, the DSC is conducted with only a small quantity of food sample and may not represent actual melting scenarios, since foods are complex mixtures of various components [148].…”

Section: Melting/freezing Curvementioning

confidence: 99%

A Review of Methods, Data and Applications of State Diagrams of Food Systems

2010

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Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (T g ) of food components, transformation from the amorphous glassy state to the liquid-like rubbery state occurs. T g and ice-melting temperatures (T m ) of food systems are used to construct their state diagrams, in which the different physical states/phases and state/phase transitions of food components are presented in relation to temperature and concentration. A state diagram may be used to identify the appropriate processing and storage conditions of food systems. An overview of determination methods is carried out for glass transition temperature, ice-melting temperature and conditions of maximum-freeze-concentration (glass transition temperature of maximum-freeze-concentrated solution, T g 0 and onset of ice-melting temperature, T m 0 ) for food systems. The data as T g , T m , T g 0 and T m 0 are necessary for construction of state diagrams of foods. The advantages and limitations of the determination methods are discussed. Combined data for glass transition temperature, ice-melting temperature and conditions of maximum-freeze concentration for selected food systems are presented in this study. The effect of food composition on glass line, freezing/melting curve and maximum-freezeconcentration conditions is evaluated. The significance of the state diagrams in predicting the physical, chemical and microbial stability in foods is briefly examined. Glass transition concept and state diagrams are useful for describing the physical and structural stability of food systems at specific conditions, yet they are not considered as the only determining factors of chemical, biochemical and microbial stability of food systems.

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“…Glass-transition data have been published for numerous food components, primarily carbohydrates (Roos 1993) and proteins (Aguilera et al 1993), as well as food solids, such as milk (Jouppila et al 1997) and apples (Bai et al 2001), which typically include carbohydrates, proteins, lipids and minor components in complex and often cellular, local and specific structures. The glass-transition data of complex food systems with highly heterogeneous microstructures can be problematic as most glass transitions measured result from those of single or miscible components.…”

Section: Introductionmentioning

confidence: 99%

Relaxations, Glass Transition and Engineering Properties of Food Solids

Roos

2013

Food Engineering Series

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State diagram of apple slices: glass transition and freezing curves

Cited by 108 publications

References 14 publications

Phase Transitions of Samani Date Palm (Phoenix dactylifera L.) Fruit Using Differential Scanning Calorimeter (DSC)

Phase Transitions of Samani Date Palm (Phoenix dactylifera L.) Fruit Using Differential Scanning Calorimeter (DSC)

A Review of Methods, Data and Applications of State Diagrams of Food Systems

Relaxations, Glass Transition and Engineering Properties of Food Solids

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